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Myrtus communis L. infusions: the effect of infusion time on phytochemical composition, antioxidant, and antimicrobial activities.
J Food Sci. 2012 Sep; 77(9):C941-7.JF

Abstract

In traditional medicine, myrtle (Myrtus communis L.) is frequently consumed as an infusion and decoction. In this study, we investigate the phenolic and volatile compositions and antioxidant and antibacterial activities of leaf infusions prepared during 3 different times. The total phenolics contents (146.74 to 179.55 mg GAE/g DM) varied significantly between infusions. Eleven phenolic compounds were identified by reversed-phase high-performance liquid chromatography. Phenolic acids (7.64 to 14.28 μmol/g DM) and flavonol glycosides (7.05 to 12.11 μmol/g DM) were the major phenolic fractions of infusions. Significant quantitative variation in 6 phenolic components was observed between infusions. Sixteen volatile components were identified by gas chromatography (GC) and GC mass spectrometry analyses. The main constituents were 1,8-cineole (42.58% to 51.39%), α-terpineol (9.45% to 9.72%), methyl eugenol (6.69% to 7.11%), and linalool (5.91% to 6.06%). Quantitative variations of the volatile components of the analyzed oils in relation to the infusion time were observed. The antioxidant properties of infusions, assayed through DPPH (2,2- diphenyl-1-picrylhydrazyl) method, β-carotene bleaching test, chelating effect on ferrous ions, and ferric reducing power method, were considerable and varied according to the infusion time. Myrtle infusions exhibited a substantial antimicrobial activity against 6 tested bacteria.

Authors+Show Affiliations

Dept of Biology, Laboratory of Plant Biotechnology, National Inst of Applied Science and Technology, BP 676, 1080 Tunis Cedex, Tunisia. chok.messaoud@yahoo.frNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22888790

Citation

Messaoud, Chokri, et al. "Myrtus Communis L. Infusions: the Effect of Infusion Time On Phytochemical Composition, Antioxidant, and Antimicrobial Activities." Journal of Food Science, vol. 77, no. 9, 2012, pp. C941-7.
Messaoud C, Laabidi A, Boussaid M. Myrtus communis L. infusions: the effect of infusion time on phytochemical composition, antioxidant, and antimicrobial activities. J Food Sci. 2012;77(9):C941-7.
Messaoud, C., Laabidi, A., & Boussaid, M. (2012). Myrtus communis L. infusions: the effect of infusion time on phytochemical composition, antioxidant, and antimicrobial activities. Journal of Food Science, 77(9), C941-7. https://doi.org/10.1111/j.1750-3841.2012.02849.x
Messaoud C, Laabidi A, Boussaid M. Myrtus Communis L. Infusions: the Effect of Infusion Time On Phytochemical Composition, Antioxidant, and Antimicrobial Activities. J Food Sci. 2012;77(9):C941-7. PubMed PMID: 22888790.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Myrtus communis L. infusions: the effect of infusion time on phytochemical composition, antioxidant, and antimicrobial activities. AU - Messaoud,Chokri, AU - Laabidi,Abdelmonoem, AU - Boussaid,Mohamed, Y1 - 2012/08/13/ PY - 2012/8/15/entrez PY - 2012/8/15/pubmed PY - 2013/2/1/medline SP - C941 EP - 7 JF - Journal of food science JO - J Food Sci VL - 77 IS - 9 N2 - In traditional medicine, myrtle (Myrtus communis L.) is frequently consumed as an infusion and decoction. In this study, we investigate the phenolic and volatile compositions and antioxidant and antibacterial activities of leaf infusions prepared during 3 different times. The total phenolics contents (146.74 to 179.55 mg GAE/g DM) varied significantly between infusions. Eleven phenolic compounds were identified by reversed-phase high-performance liquid chromatography. Phenolic acids (7.64 to 14.28 μmol/g DM) and flavonol glycosides (7.05 to 12.11 μmol/g DM) were the major phenolic fractions of infusions. Significant quantitative variation in 6 phenolic components was observed between infusions. Sixteen volatile components were identified by gas chromatography (GC) and GC mass spectrometry analyses. The main constituents were 1,8-cineole (42.58% to 51.39%), α-terpineol (9.45% to 9.72%), methyl eugenol (6.69% to 7.11%), and linalool (5.91% to 6.06%). Quantitative variations of the volatile components of the analyzed oils in relation to the infusion time were observed. The antioxidant properties of infusions, assayed through DPPH (2,2- diphenyl-1-picrylhydrazyl) method, β-carotene bleaching test, chelating effect on ferrous ions, and ferric reducing power method, were considerable and varied according to the infusion time. Myrtle infusions exhibited a substantial antimicrobial activity against 6 tested bacteria. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22888790/Myrtus_communis_L__infusions:_the_effect_of_infusion_time_on_phytochemical_composition_antioxidant_and_antimicrobial_activities_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02849.x DB - PRIME DP - Unbound Medicine ER -